Simons Quality Butchers - Cooking Tips
Roasting meat
Roasting is a method suitable for joints of meat such as beef sirloin, fore-rib, topside, silverside, leg and shoulder of lamb. When cooked on the bone, the meat maintains more flavour and juices and will be cooked more evenly. Preheat the oven to a high setting (210 C) in order to seal the meat and then reduce the cooking temperature to 190 C for the rest of the cooking time. Most roasting joints will not need additional fat to be added. Approximate timings are for beef - 20 minutes at a high temperature and then 15 minutes per lb for rarely done, plus 15 minutes extra for medium done, plus 30 minutes extra for well done and for lamb - 20 minutes per lb plus 20 minutes to 25 minutes. It is best to baste roasting joints every 30 minutes throughout the cooking time in order to keep them juicy and to produce a crispy outer coating BUT never baste pork or you will not have crispy crackling! When the cooking time is up insert a skewer into the meat to check whether it is cooked. If the juices that run out when the skewer is removed are clear, then meat is well cooked (the juices should be just red, and just pink for medium).
TIP: once cooked, allow the joint to rest in a warm place for 20 minutes before carving.
Pot Roasting Meat
Pot roasting and casseroling meat is a suitable method of cooking meat such as brisket, braising meat and stewing beef. It is a long, slow, moist method of cooking on the hob or in the oven in a lidded pot with a selection of root vegetables and a small quantity of liquid e.g. stock, wine or beer. This method of cooking requires little preparation and little attention whilst the meat is cooking. Pot roasted brisket is delicious served cold as well as hot. Brown the meat carefully on all sides in a small amount of very hot oil in a frying pan (a few pieces at a time if cubes). Place the meat in a casserole with your chosen vegetables, add the liquid and bring to simmering point on the hob before adding to casserole and then cooking in slow oven (140 C).
TIP: allow 6 to 8 oz of meat per person.
Stir Frying Meat
Stir-frying meat is suitable method for strips of beef or lamb steaks and is an ideal method of cooking meat quickly and healthily. Cut the meat thinly into approximately 1 cm (1½ inch) strips being sure to cut across the grain of the meat. Prepare a selection of vegetables by cutting them into thin strips or slices...
Stir Frying Meat Cont.
...get the frying pan or wok very hot and then add 1 tbsp oil. Add meat to the sizzling oil and stir constantly. The meat should be half cooked before the vegetables and liquid are added (the meat usually takes 2 to 4 minutes to cook and the vegetables approximately 2 minutes).
Frying Meat
When frying meat you don't need to eat the fat on the meat but you do need it there for cooking and flavour. Without some fat, the meat will dry out and lose its flavour once cooked. Frying is a suitable cooking method for beef steaks (sirloin, rump, fillet, flash-fry or minute), lamb cutlets, chops, burgers and sausages. Dry the meat on kitchen paper prior to frying to prevent spitting. Get the frying pan very hot before adding any oil and then add enough oil or fat to cover the pan’s surface (approximately 1 tbsp). Unsaturated oils such as sunflower oil are ideal. Olive oil can be used but cannot be heated to such high temperatures as some other oils. Add the meat to the frying pan when the fat is smoking hot and seal both sides and then turn the heat down to a moderated setting for the remainder of the cooking time. Approximate timings are:for a one inch thick steak, one minute sealing time each side and then 2 to 3 minutes each side for a rare steak, 3 to 4 minutes each side for a medium rare steak, 4 to 5 minutes each side for a medium steak and 5 to 6 minutes each side for a well done steak.
Grilling
When grilling meat you don't need to eat the fat on the meat, but you do need it there for cooking as without some fat, the meat will dry out and lose its flavour once cooked. Grilling is a suitable for beef steaks (sirloin, rump, fillet or minute), lamb cutlets, steaks, chops, burgers and sausages. Grilling is a healthy method of cooking as it allows the fat to drip away during cooking. If the meat is very lean, brush it with a small amount of melted butter before grilling. Always preheat the grill. Adjust the grill tray so that the meat is 2 to 3 inches from the heat. Turn meat half way through cooking time. Approximate timings are: for a one inch thick steak, 2 minutes each side for a rare steak, 3 minutes each side for a medium steak and 4 minutes each side for a well done steak. for lamb chops, 10 minutes each side and for lamb cutlets, 5 minutes each side.
TIP: don't season meat before grilling - salt will draw out the tasty juices. For special flavours, marinade or glaze meat before grilling.